3 Quick Bread’sDefinition: Leavened flour based products, Leavened with Baking Soda, Baking Powder. (Generally quick and easy to prepare)
4 Types of Quick BreadsPour BatterDrop BatterSoft Dough
5 Pour Batters Thin consistency and can be poured from the mixing bowl. They may contain equal amounts of liquid and flour.Examples:WafflesPancakesCrepesPopovers
6 Drop BattersFairly thick and need to be scrapped from the bowl into baking pan.Usually contains twice as much flour as liquid.ExamplesMuffinsCorn BreadDrop BiscuitsNut/Fruit Breads(Quick Loaf Breads)
7 Soft Dough Thick enough to roll and shape by hand. It contains about 1/3 as much flour as liquid.ExamplesBiscuitsCoffee Cake
9 Muffin Method Step #1: Step #2: Sift dry ingredients into a mixing bowl.Step #2:In another bowl, beat the eggs. Add milk and melted or liquid fat.
10 Muffin Method (cont…) Step #3: Step #4: Then poor the liquid ingredients in to a well in the dry ingredients. Mix in until moist.Step #4:Lift the batter from the bowl carefully and place in pan.
11 Biscuit Method Step #1: Step #2: Sift dry ingredients and cut in shortening, butter, or margarine.Step #2:Add liquid all at once and stir with a fork.
12 Biscuit Method (cont…) Step #3:Form into a ball and place on floured board. Knead the ball 10 to 12 times, and then rotate it a quarter of a turn and knead again.
13 Biscuit Method (cont…) Step #4:Roll the dough ½ inch.Step #5:Cut the dough with floured cutter and bake.
14 Characteristics of Quick Bread High-Quality Rolled Biscuit Light brown crust, flat top, symmetrical, flakey, tender crumbs.
15 High-Quality Muffin Rounded with a golden-brown and pebbly surface. Tender soft crumb, no tunnels or air pockets.
16 Storing Quick BreadsSince quick breads lose their freshness rapidly, you should store them in a tightly closed container or sealed in moisture-proof wrap. They can also be frozen.
17 Functions of Ingredients in Bread Products FlourLiquidFatsSaltSugarEggsLeavening Agents
18 The main ingredient & provides structure, or body of the bread FlourThe main ingredient & provides structure, or body of the breadAll purpose flour is most often usedCornmeal, Whole Wheat, Oat Flourare used in QuickBreads for Flavor and Variety.
19 Provides the Moisture- Hydrates, Dissolve Ingredients LiquidProvides the Moisture- Hydrates,Dissolve IngredientsMilk, Sour Milk, Buttermilk, Juice
20 Provides Tenderness, Richness, and some Flavor FatsProvides Tenderness, Richness, and some Flavor
21 In small amounts is used to improve the flavor. SaltIn small amounts is used to improve the flavor.
22 Provides flavor. Sweetness, Tenderizes, Provides food for yeast. SugarProvides flavor.Sweetness, Tenderizes, Provides food for yeast.
23 Contribute color, texture, and nutritive value. EggsContribute color, texture, and nutritive value.
24 Enable Quick Breads to rise so that it becomes light and porous. Leavening AgentsEnable Quick Breads to rise so that it becomes light and porous.AirSteamBaking SodaBaking PowderYeast
25 AirAir incorporated into baked products by beating, creaming, sifting or folding.
26 SteamSteam, created from the liquid ingredients when heated high enough temperature to form steam.
27 Baking SodaBaking soda, a chemical leavening agent that reacts with an acid to produce carbon dioxide.You will need to work quickly when using baking soda, because it starts forming carbon dioxide as soon as the liquid is added.
28 Baking PowderBaking Powder is the most common chemical leavening agent used in quick breads.The double action refers to the release of some carbon dioxide during mixing and the remainder during baking.
29 YeastYeast is a microscopic plant that produces carbon dioxide.
30 http://www. foodnetwork. com/videos/extreme-muffins/1851. html